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A steaming bowl of New England Clam Chowder with crackers.

Quick way to grow classic Clam Chowder (New England)

Enjoy this rich and creamy New England clam chowder, a classic comfort food that's surprisingly quick to prepare. Perfect for a cozy meal, it features tender clams, potatoes, and a savory broth that will warm you from the inside out.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 ounces diced bacon
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 0.5 cup diced celery
  • 0.25 cup all-purpose flour
  • 2 cups clam juice
  • 2 cups peeled and diced potatoes
  • 2 cups half-and-half
  • 10 ounces canned chopped clams, drained
  • salt to taste
  • black pepper freshly ground, to taste

Equipment

  • Large pot
  • Dutch oven
  • Slotted spoon
  • Whisk

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the butter to the pot and melt it. Then, add the diced onion and celery, cooking until softened, about 5-7 minutes.
  3. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the clam juice, ensuring there are no lumps. Bring the mixture to a simmer, then add the diced potatoes.
  5. Cook for 10-15 minutes, or until the potatoes are tender.
  6. Reduce the heat to low and stir in the half-and-half and drained clams. Heat gently until warmed through, being careful not to boil.
  7. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon.

Notes

For extra flavor, you can use fresh clams and their cooking liquid instead of canned clams and bottled clam juice. A pinch of fresh thyme can also be added with the vegetables for an aromatic touch. If you prefer a thicker chowder, you can mash a portion of the cooked potatoes before adding the half-and-half and clams.